Asian Ground Beef Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
16 boston lettuce leaves12 oz. lean ground beef (85% lean used in calculations)1-2 tsp. minced garlic1-2 tsp. minced ginger2 tbsp. plum sauce1 tbsp. soy sauce1/2 tsp. red chili/curry paste (optional -- leave out if you're serving young children)2 tsp. cider or rice wine vinegar1/2 cup grated carrots1/2 cup chopped onion1/2 cup water chestnuts, chopped1 bunch scallions, sliced2 tsp. sesame oil
1. Rinse whole lettuce leaves and pat dry with paper towels, being careful not tear them. Set aside.
2. Brown the ground beef in a medium or large skillet over high heat, stirring often to break it apart into small crumbles. When it's fully cooked, drain the excess fat away and place in a serving bowl to cool.
3. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, plum sauce, ginger, vinegar, and chili paste (if using) to the onions, and stir. Cook until the onions are soft and the mixture very fragrant.
4. Add the water chestnuts, green onions, and sesame oil, and continue cooking until the green onions just begin to wilt, about 2 minutes. Add the vegetable mixture to the ground beef and fold together.
5. To serve, spoon about 1/4 cup of the beef mixture into a lettuce leaf. Top with 1 tbsp. of the grated carrot and wrap. (Unless you're hosting a party, don't do all this yourself. Just lay out the lettuce and the beef out on the table and let your family assemble their own!)
Number of servings varies, but if this is the main course of a meal (with, say, broccoli with peanut sauce or sesame shiritaki noodles on the side), you'll want 4 wraps per serving. If this is an appetizer or hors d'oeuvre, 2 wraps will be sufficient.
Serving Size: Makes 16 wraps (nutrition info is per wrap)
Number of Servings: 16
Recipe submitted by SparkPeople user BTVMADS.
2. Brown the ground beef in a medium or large skillet over high heat, stirring often to break it apart into small crumbles. When it's fully cooked, drain the excess fat away and place in a serving bowl to cool.
3. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, plum sauce, ginger, vinegar, and chili paste (if using) to the onions, and stir. Cook until the onions are soft and the mixture very fragrant.
4. Add the water chestnuts, green onions, and sesame oil, and continue cooking until the green onions just begin to wilt, about 2 minutes. Add the vegetable mixture to the ground beef and fold together.
5. To serve, spoon about 1/4 cup of the beef mixture into a lettuce leaf. Top with 1 tbsp. of the grated carrot and wrap. (Unless you're hosting a party, don't do all this yourself. Just lay out the lettuce and the beef out on the table and let your family assemble their own!)
Number of servings varies, but if this is the main course of a meal (with, say, broccoli with peanut sauce or sesame shiritaki noodles on the side), you'll want 4 wraps per serving. If this is an appetizer or hors d'oeuvre, 2 wraps will be sufficient.
Serving Size: Makes 16 wraps (nutrition info is per wrap)
Number of Servings: 16
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 62.0
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 86.6 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.4 g
- Protein: 4.4 g
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